Ingredients
- Olive oil (as desired)
- 4 1/2 to 5 pounds lamb shank (6 large shanks)
- 2 large yellow onions (chopped)
- 4 to 6 garlic cloves, minced
- 1 1/2 pounds fresh mushrooms (small white button) s
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried marjoram (optional and to taste)
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1/2 cup dry white wine (or can use red wine)
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce (or to taste)
- 1 1/2 cups crushed tomatoes (canned, use a good quality)
- Salt and pepper
- Parmesan cheese (to taste)
- 1 pound dry rigatoni pasta (or penne)
How to Make
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Step 1: Preheat oven to 325 degrees.
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Step 2: In a large Dutch oven or oven-proof pot, heat oil over high heat (use as much oil as you need).
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Step 3: Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
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Step 4: Add in onions, garlic, mushrooms, thyme, marjoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
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Step 5: Return the lamb back to the pot.
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Step 6: Add in wine and bring to a boil; simmer for about 6-8 minutes.
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Step 7: Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil, then transfer to the oven.
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Step 8: Cook in oven for about 2 1/2 - 3 hours, or until the lamb is very tender.
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Step 9: Season with salt and pepper about the last 30 minutes or cooking.
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Step 10: Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
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Step 11: Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
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Step 12: Serve and pass more Parmesan cheese separatel at the table.
We hope you enjoy this recipe!
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